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Wasabi Mashed Potatoes

"I used to think mashed potatoes could only be good if they were smothered in butter, but one day I improvised this recipe. These potatoes are great paired with hearty red-sauced meat or Asian-inspired fish entrées, like sesame grilled tuna or honey-orange salmon." -John Tyler Connoley, Silver City, NM

Cooking Light
OCTOBER 2005

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

4 cups cubed peeled baking potato (about 1 3/4 pounds)

3/4 cup plain low-fat yogurt

3/4 teaspoon wasabi powder (dried Japanese horseradish)

1/2 teaspoon salt

Preparation

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 10 minutes or until very tender. Drain.

Combine potatoes and remaining ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Serve immediately.